2. Place rinsed quinoa into
a medium saucepan with the coconut milk, water, green onions, red
pepper, garlic, sea salt, and chili flakes. Cover and bring to a boil,
then turn heat to a low simmer and cook for about 20 minutes.

3. Remove pot from heat and let pilaf cool in pot for about 10
minutes. Then add chopped cilantro and gently fluff with a fork. Serve
hot.

About Me

I am a teacher and school guidance counselor who loves to dig deeper into learning and share it with others. In my free time, I sew, crochet, and create all sorts of crafts. As a teacher, I have taught math, chemistry, physics, and computer applications and have been a School Guidance Counselor to high school students in Seventh-day Adventist K-12 schools. This year I am working for Michigan Conference of Seventh-day Adventists as a math and technology coach for teachers.